Sustainable diets and biodiversity

(Marcin) #1
301

FRIDAY, 5 NOVEMBER


9.00-11. 30 SESSION 7


THE MEDITERRANEAN DIET AS AN EXAMPLE OF A
SUSTAINABLE DIET
Coordinated by the National Institute of Food and Nutrition
Research (INRAN), Italy.
Chair: Carlo Cannella, Director, International Interuniversity
Studies Center on Mediterranean Food Cultures (CIISCAM), Italy
Keynote Address
Pietro Sebastiani, Permanent Representative of the Republic of
Italy to FAO
The Mediterranean diet as intangible world heritage
Pier Luigi Petrillo, Director, Task Force UNESCO, Cabinet of the
Minister of Agriculture, Food and Forestry Policies (MiPAAF), Italy
The Mediterranean diet at the beginning of the 3rd millennium
Cosimo Lacirignola, Director, CIHEAM-IAMB, Italy
MiPAAF Biovita project: Biodiversity and Mediterranean diet
Giuseppe Maiani, Program Director, INRAN, Italy
MiPAAF Bioqualia project: Organic farming, sustainability and
biodiversity
Flavio Paoletti, Programme Director, INRAN, Italy
Mediterranean diet: an integrated view
Mauro Gamboni, Head, Technical Scientific Planning Unit,
Agro-Food Department, CNR, Italy
Is the Mediterranean diet, world paragon, sustainable from
field to plate?
Martine Padilla, Scientific Director, CIHEAM-IAMM, France
Food and energy: a sustainable approach
Massimo Iannetta, Head, Sustainable Development and Innovation
of Agro-industrial System Unit, ENEA, Italy
Double Pyramid: Healthy food for people, sustainable food for
the planet
Andrea Poli, Barilla Center for Food and Nutrition, Italy


  1. 3 0-12. 30 A PLATFORM FOR ACTION ON BIODIVERSITY AND
    SUSTAINABLE DIETS
    MAIN RECOMMENDATIONS
    Chair: Barbara Burlingame, Senior Officer, Nutrition and Consumer
    Protection Division, FAO

  2. 3 0-1 3 .00CLOSING REMARKS


Ezzeddine Boutrif, Director, Nutrition and Consumer Protection
Division, FAO
Emile Frison, Director-General, Bioversity International
Free download pdf